Fifty-two Sunday dinners

^ cup yellow corn meal. % teaspoon salt. V/i cups flour. 1 cup thin cream. 2 tablespoons sugar. 1 egg well beaten. 5 teaspoons baking powder. 2 tablespoons Cottolene. Process: Mix and sift the dry ingredients; add cream, beaten egg and Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a hot oven, twenty-five minutes; five minutes before removing from oven, brush over with melted butter or milk to give it a richer color. Serve with baked or broiled fish. PARSLEY POTATOES Select smooth, uniform-sized new potatoes; wash, scrape and cover with cold water. Let stand one hour; drain and place in steamer, cover closely and steam until soft. Remove to serving dish; dot over with bits of butter and sprinkle at once with coarse salt and finely chopped parsley. CAULIFLOWER WITH CHEESE SAUCE Select a medium-sized, firm cauliflower. Trim ofi^ leaves, cut off stalk, and soak one hour (head down) in cold salt water to cover. Cook (head up) until soft but not broken (about thirty minutes) in boiling salted water. Drain and place carefully in a buttered, shallow baking dish, pour over one and one-half cups of Cheese Sauce, sprinkle with buttered crumbs and place in oven until crumbs are browned. Serve in baking dish. 96 5^ Sunday Dinners ''''' Second Sunday CHEESE SAUCE 3 tablespoons butter. f/g teaspoon pepper. 2 tablespoons flour. Few grains cayenne. }/2 teaspoon salt. 1^4 cups hot milk. }/2 cup cheese cut in small pieces. Process: Melt butter in a sauce-pan, add flour, mixed with seasonings, stir to a smooth paste; let cook one minute, stirring constantly. Pour on gradually hot milk and beat until smooth and glossy. Add cheese and when melted pour over cauliflower. TOMATO AND ONION SALAD Arrange a nest of heart lettuce leaves in salad bowl; place in center three peeled and chilled tomatoes, cut in quarters; thinly slice a mild onion, separate the rings and strew them over tomatoes, sprinkle all with green and red peppers finely chopped. Serve with French Dressing. STEAMED BLUEBERRY PUDDING 2^/8 cups bread flour. 2 tablespoons Cottolene. 4 teaspoons baking powder. 1 cup milk. 1 teaspoon salt. 1 cup blueberries. Process: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add milk gradually, stirring constantly; turn on a floured board, knead slightly, then roll out to one-half inch thickness; place berries in center mixed with one-half teaspoon salt and two tablespoons sugar; fold dough over, pinch the edges together to form a large ball; lift carefully into a well-greased, two-quart pail, cover closely and steam one and one-half hours. Serve with FOAMY SAUCE 2 egg whites. % cup thin hot cream. 1 cup sugar. 1 tablespoon Sherry Wine. Nutmeg. Process: Beat the whites of eggs until stiff, add sugar gradually, beating constantly. Add hot cream slowly, continue beating. Add Sherry wine and a sprinkle of nutmeg. Milk may be used in place of cream, if the latter is not available. nld Sunday 5^ S UTiday Dinners 97 Qfrientt Tomato Bouillon — Cheesed Butter Thins Radishes Pickles Cold Boiled Tongue Chili Sauce Potato Salad — Broiled Tomatoes Blueberry Pie — Cheese Balls Iced Cafe au Lait Iced Cocoa 4 J. TOMATO BOUILLON